Batallé el Único ribs smeared with cheese and pears

This dish is of medium difficulty. It requires time to prepare, like most traditional dishes. The concept of "smearing" perfectly describes the end result of the dish: finger-licking ribs. Ideal as main dish.


    • An 8 boned slab of ribs Batallé el Único
    • 6 garlic gloves
    • 2 onions
    • 2 carrots
    • A leek
    • Virgin olive oil
    • Sweet paprika
    • A sprig of thyme and rosemary
    • Oregano
    • Cumin
    • A bay leaf
    • A glass of white wine
    • Salt and pepper
    • Sugar
    • Butter
    • 2 pears
    • Cottage cheese


  • STEP 01: Cut the slab of ribs into portions and season.
  • STEP 02: Peel and chop the onion, leek and carrot.
  • STEP 03: Prepare the marinate for the meat by adding a crushed garlic, bay leaf, oregano, cumin, thyme, rosemary, sweet paprika and wine to a container. Mix well.
  • STEP 04: Put the meat in the container, dip well in the marinate and cover with oil.
  • STEP 05: Cover and let it marinate in the fridge for a few hours.
  • STEP 06: In a pressure cooker fry the vegetables with a bit of oil. Add the meat and all the marinate.
  • STEP 07: Add a little water, cover the pot and cook for about 20-25 minutes after steam begins to emerge.
  • STEP 08: Peel and cut the pears into quarters.
  • STEP 09: Heat a pan and add a little sugar and a teaspoon of butter and after letting it melt add the pears. Cook them on medium heat until golden brown.
  • STEP 10: Remove the meat from the heat and put aside. Decant the container and separate the sauce from the oil.
  • STEP 11: Remove the pot from the heat and let the steam out. Remove lid and serve the ribs with the cooking juices.
  • STEP 12: Accompany them with caramelized pears and cheese.


  • You can also prepare this dish with pork ribs on the bone.